Real Recipes From Real Home Cooks ®

chili-taco zucchini soup

★★★★★ 2
a recipe by
Sharon Colyer
Louisville, KY

I found a soup recipe in a Pampered Chef cookbook that had zucchini & yellow squash in it. So, wanted to list it, but I've decided to change some things, more to my liking. It is a vegetarian recipe. But, cooked meat can be added, at the end, as I mention below.

★★★★★ 2
serves 10-12
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For chili-taco zucchini soup

  • 3-4 can
    (14 1/2 oz. each) vegetable broth*
  • 2 can
    (14 1/2 oz. each) stewed tomatoes
  • 2 can
    (15 oz. each) tomato sauce
  • 1 lg
    onion, chopped
  • 2 stalk
    celery, chopped
  • 1 pkg
    (1.25 oz.) mild taco seasoning mix or spicy, if that is your choice
  • 1 can
    (15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer
  • 1/2-1 can
    mild green chilies or spicy if preferred (optional) freeze any leftover chilies
  • 1-2 md
    zucchini, halved lengthwise & sliced
  • 1 md
    yellow squash, halved lengthwise & sliced
  • 1 c
    fresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white
  • 1/4 tsp
    garlic powder
  • salt and pepper to taste (optional)
  • hot sauce to taste (optional)
  • 2 c
    cooked chicken or turkey
  • *change broth to chicken or turkey broth, if preferred

How To Make chili-taco zucchini soup

  • 1
    In a 5 qt. or larger Dutch oven, combine 1st 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Stir, occasionally.
  • 2
    Add beans, zucchini, yellow squash, corn, and chilies, if using. Simmer, 10 minutes longer, add garlic powder & stir. Then, test veggies for tenderness. If they need more cooking, continue, until vegetables are tender. Add, salt, pepper, and/or hot sauce, to taste. Makes 10-12 servings. *If adding cooked chicken, add when adding last vegetables.